Organic acids as feed additives for young pigs:
Nutritional and gastrointestinal effects

Roth, F. X.; Kirchgeßner, M.

doi:10.22358/jafs/69953/1998

Cited by 127 publications

(87 citation statements)

References 9 publications

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“…The lowering of dietary pH alone, however, failed to show any nutritive efficacy. Thus, it seems that the antimicrobial properties of organic acids are of pivotal importance for their beneficial effects (Roth and Kirchgessner, 1998). It has been assumed that undissociated forms of organic acids penetrate the lipid membrane of the bacterial cell and dissociate within the cell.…”

mentioning

confidence: 99%

Susceptibility of Escherichia coli, Salmonella sp. and Clostridium perfringensto organic acids and monolaurin

Skřivanová¹,

Marounek²,

Benda³

et al. 2006

Vet. Med.

172

128

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The antimicrobial activity of fatty acids, monolaurin, citric, succinic, fumaric, malic and lactic acid was determined in cultures of two strains of Escherichia coli, three strains of Salmonella sp. and two strains of Clostridium perfringens. Antimicrobial activity was expressed as minimum inhibitory concentration (MIC) that prevented growth and glucose utilization in treated cultures. Caprylic acid was the only acid inhibiting glucose utilization in all cultures. Its MIC varied from 1 to 3 mg/ml. Strains CCM 3954 and CCM 4225 of E. coli were inhibited also by capric acid at 5 mg/ml. Strains CCM 4435T and CNCTC 5459 of Cl. perfringens were inhibited by medium-chain fatty acids (C8 to C14), oleic acid and one strain also by linoleic acid. The minimum MICs were those of lauric and myristic acid (between 0.1 and 0.2 mg/ml). Growth of Cl. perfringens, but not other bacteria, was inhibited also by monoglyceride of lauric acid (MIC = 3 mg/ml), and by citric acid (MIC = 4 mg/ml). Inhibitory effects of other acids were not observed at 5 mg/ml. Caprylic and lauric acid did not influence the K+ permeability of the cytoplasmic membrane in cells of E. coli CCM 4225 and Cl. perfringens CCM 4435T, respectively. In cultures of both strains of E. coli treated with caprylic acid at 5 mg/ml, and in those of Cl. perfringens CCM 4435T treated with lauric acid at 1 mg/ml, or with its monoglyceride at 5 mg/ml, the transmission electron microscopy revealed damage of cytoplasmatic structures. In cells of Cl. perfringens the separation of inner and outer membranes was apparent, the integrity of the outer membrane, however, was maintained. It can be concluded that medium-chain fatty acids are more efficient antimicrobials than other, more polar organic acids tested.

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mentioning

confidence: 99%

Susceptibility of Escherichia coli, Salmonella sp. and Clostridium perfringensto organic acids and monolaurin

Skřivanová¹,

Marounek²,

Benda³

et al. 2006

Vet. Med.

172

128

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“…A maioria da literatura tem comprovado que ácidos orgânicos são efetivos no controle de SE (Sterzo et al 2007, Bassan et al 2008 entretanto, não existem estudos apresentando a eϐicácia destes contra SM. O mecanismo de ação dos ácidos orgânicos sobre Salmonella pode ser direto sobre esta bactéria através da teoria dos ácidos fracos (Cherrington et al 1991, Roth & Kirchgessner 1998 e Salmonella Minnesota (SM) em relação ao grupo controle inoculado em papo e ceco de frangos 7 dias após inoculação nos diferentes tratamentos (AO = ácido orgânico). * ab Letras diferente entre colunas diferem signiϐicativamente ao teste de Qui-Quadrado a 5% de Probabilidade em papo.…”

Section: Experimentounclassified

“…Aqueles associados com atividade antimicrobiana são os ácidos graxos de cadeia curta, tanto monocarboxílicos, como fórmi-co, acético, propiônico e o butírico ou carboxilados com o grupo hidroxila como lático, málico, tartárico e o cítrico. O principal mecanismo de ação dos ácidos seria devido à redução do pH no interior da célula bacteriana, o que levaria à atividade antimicrobiana (Cherrington et al 1991, Roth & Kirchgessner, 1998. De acordo com provável mecanismo, a forma não dissociada do ácido seria lipossolúvel e nessa forma teria capacidade de atravessar de forma passiva a membrana celular.…”

Section: Introductionunclassified

Avaliação microbiológica, histológica e imunológica de frangos de corte desafiados com Salmonella Enteritidis e Minnesota e tratados com ácidos orgânicos

et al. 2012

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Dois experimentos foram desenvolvidos para avaliar a eficiência de ácidos orgânicos frente a Salmonella enterica enterica sorovar Enteritidis (SE) e Minnesota (SM) em frangos. No primeiro experimento foram avaliados 3 tratamentos: T1 - ração adicionada de ácido orgânico, T2 - ração adicionada de ácido orgânico e ácido orgânico na água de bebida, T3 - grupo controle. Todos os animais foram inoculados com SE, via oral. A utilização de ácidos orgânicos na ração (T1) e na ração e na água (T2) diminuíram a excreção de Salmonella no papo e no ceco 7 dias pós inoculação com SE e houve redução de células CD3+ no jejuno dos frangos. No segundo experimento foram avaliados 4 tratamentos sendo T1 - controle, T2 - controle inoculado via oral com Salmonella Minnesota (SM), T3 - animais inoculados via oral com SM e ácidos orgânicos na ração e T4 - animais inoculados via oral com SM e ácidos orgânicos na ração e na água de bebida. Ácidos orgânicos a ração (T3) e na ração e na água (T4) reduziram a excreção de SM em papo de frangos de corte desafiados, 7 dias após inoculação. O uso de ácidos orgânicos na ração e na ração e na água foram mais eficientes em reduzir SE do que SM.

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“…At higher acid levels, problems with palatability and corrosion of cement and galvanized steel become a problem. The latter problem can be overcome by using acid salts such as formate, which have also been shown to be beneficial for improving growth rates and FC in weanling pigs (Roth and Kirchgessner 1998;Paulicks et al 2000). Potassium diformate, the potassium salt of formic acid, has recently been approved for use as a growth promotant in Europe.…”

Section: Diet Acidificationmentioning

confidence: 99%

Subtherapeutic use of antibiotics in pork production: Risks and alternatives

Adjiri-Awere¹,

Lunen²

2005

Can. J. Anim. Sci.

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The purpose of this review is to discuss the issue of subtherapeutic use of antibiotics in pork production and possible alternatives. Specifically, the review describes the potential problem of antibiotic resistance and reviews disease prevention and immune potentiation strategies as alternatives to subtherapeutic antibiotics. In recent years, the use of in-feed subtherapeutic antibiotics by the pork industry for growth promotion and disease prophylaxis has come under increased scrutiny. The potential risk of bacteria acquiring resistance to specific antibiotics and the detrimental effects that this may have on human health has resulted in the banning of certain antibiotics in some European countries. Despite the current interest in the reduction or elimination of subtherapeutic antibiotic use in livestock production, there may be a risk that such a reduction or elimination would have negative effects on animal welfare, nutrient utilization, manure production and economic sustainability. A number of alternatives to subtherapeutic antibiotics appear promising; however, more research is required before they can be considered viable commercial products. Consequently, a systems approach involving nutrition, bacteriology, immunology, pathology and herd management is needed to find a cost-effective and practical way to maximize the efficient production of high-quality pork without the use of subtherapeutic antibiotics. Key words: Pig, pork production, subtherapeutic antibiotics, alternatives

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Organic acids as feed additives for young pigs: Nutritional and gastrointestinal effects

Cited by 127 publications

References 9 publications

Susceptibility of Escherichia coli, Salmonella sp. and Clostridium perfringensto organic acids and monolaurin

Susceptibility of Escherichia coli, Salmonella sp. and Clostridium perfringensto organic acids and monolaurin

Avaliação microbiológica, histológica e imunológica de frangos de corte desafiados com Salmonella Enteritidis e Minnesota e tratados com ácidos orgânicos

Subtherapeutic use of antibiotics in pork production: Risks and alternatives

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